Looking for a soup recipe that will fill you up? This chicken and wild rice soup does just that. There are so many great flavors and fresh ingredients, which makes it even better. This is a soup the whole family will love.
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Chicken and Wild Rice Soup
- 2 cups Wild rice cooked
- 1 Small yellow onion chopped
- 2 Medium carrots diced
- 2 Ribs of celery diced
- 6 tbsp butter divided
- 1 clove Garlic
- 4.5 cups Low-sodium chicken broth approximately 3 - 14.5 oz. - cans
- ¼ tsp Dried thyme
- ¼ tsp Dried sage
- ¼ tsp Dried rosemary
- Salt and black pepper to taste
- 1.5 lbs Boneless chicken breasts halved
- ½ cup All-purpose flour
- 1.5 cups Milk
- ½ cup Heavy whipping cream or half & half
- Prepare rice according to package instructions.
- Melt 1 tbsp butter in a large soup pot over medium heat.
- Add onion, carrots and celery and saute until slightly tender. Add the garlic and saute for another 30 seconds.
- Stir the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
- Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
- Remove chicken to a cutting board and allow it to rest for about 5 minutes before chopping it into pieces. (My family likes larger pieces, a quick tip is using your Kitchen Aid mixer to shred it faster!)
- In a separate medium saucepan, melt remaining 5 tbsp of butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
- Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream.
- Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed.
- Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.